Irish Split Pea Soup With Crubeens (Pig's Feet) |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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Hearty and tasty soup. Ingredients:
2 cups split peas |
cold water, to cover peas |
10 cups water |
2 pig's feet, split |
1/2 cup chopped onion |
1 cup chopped celery |
1/2 cup chopped carrot |
1 medium potato, peeled, chopped |
1 bay leaf |
1 teaspoon salt |
1/4 teaspoon crumbled dried thyme |
1 dash cayenne pepper |
2 tablespoons butter |
2 tablespoons flour |
2 slices thick white bread |
2 tablespoons butter or 2 tablespoons margarine |
Directions:
1. Rinse peas; pick over. Place in bowl; cover with water. Soak overnight. Drain any remaining liquid from peas; add water to make 10 cups of liquid. Combine peas and liquid in Dutch oven.
2. Rinse pig’s feet under running water; add to peas. Bring to boil. Skim any foam. Reduce heat to low; cook 1 1/2 to 2 hours. Remove pigs’ feet. Add vegetables and seasonings; cook 1 hour more. When pigs’ feet have cooled, remove skin and bones; chop meat. Puree soup in electric blender or pass through a sieve. Add chopped meat.
3. Melt butter in small saucepan. Add flour; cook until bubbly. Add small amount of soup to flour mixture, stirring well. Pour back into soup kettle. Stir well; cook 5 minutes.
4. Next make croutons. Remove crusts from bread; cut into 1/2 inch cubes. Melt butter in heavy skillet; fry bread cubes over moderate heat until golden. Drain; serve sprinkled on soup. Makes 6 to 8 servings.
5. Irish Cooking.
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